Here it is, folks. 14 layers of overwhelmingness.
I ran into this on another site and couldn't resist trying it out. Pretty much it is just crepes layered with ganache and whipped cream with strawberries. See? Simple. So I went to my trusty cookbook and found me a crepe recipe.
A single (excessive) slice
I ran into this on another site and couldn't resist trying it out. Pretty much it is just crepes layered with ganache and whipped cream with strawberries. See? Simple. So I went to my trusty cookbook and found me a crepe recipe.
Crepes
1 1/2 c flour
1 T sugar, but we're doing chocolate crepes here, so we're going to up this to 1/4 cup.
1/2 t baking powder
1/2 t salt
1/4 c cocoa powder
2 c milk
2 T melted butter
1 t vanilla
2 eggs
Combine dry ingredients. Combine wet ingredients. Combine both combinations. I went slow on adding the wet stuff in this because I wanted to just be able to use a wisk to mix this, and I didn't want lumps. You could use a blender which is eaiser, but you have to get it out, and I was feeling too lazy. Weird. I did more work, so I wouldn't have to get a tool out.
Anyway, heat a 6" frying pan over medium heat, and butter lightly. I just use my butter as a crayon and "color" my pan. Everyone does that, right? Pour in a scant 1/4 cup of batter and tip the pan so the entire bottom is (fairly) evenly covered. Let cook until... well, the recipe says "light brown", but since this starts out dark brown, we're going to go with bubbles. When it's getting bubbly, flip and cook the other side for 20-30 seconds or so. Dump crepe out on a towel, and cover. Continue cooking batter. These cook really fast so don't try to do any multi-tasking. I then left mine wrapped in the towel and put it on a cooling rack to... well, cool.
Now you gotta make a ganache. Mine never comes out right, but don't ask me why, cuz it sure isn't hard. (Sara, maybe you could help me with this. Your frosting was perfect the time I had your mom's favorite chocolate cake.) I looked up how to pronounce this word once, but my memory is short. So don't ask. (Mom? It's French, so you know, right?)
Ganache
(I doubled the recipe so here is the double version.)
2 c chocolate chips
1 c whipping cream
Heat cream, pour over chips, stir until melted and smooth. Chill.
And now to up the cream content...
Extras
2ish c whipping cream
1-2 T powdered sugar
3/4 lb strawberries, thinly sliced
Take 2 cups whipped cream and fold it into the ganache. This is where my lovely, smooth ganache became grainy and not so lovely, still yum though. And whip some more cream if you want the whipped cream layers, and add the powdered sugar. The original recipe is straight chocolate, but I decided to break it up a little, and I was glad I did.
Now when everything is cool/ready we can start stacking!! Lay a crepe on your serving plate and spread a layer of chocolate stuff on it. The recipe said about a heaping tablespoon, but because of the thick, grainy texture of mine it took more like 1 1/2 - 2 T for me. I stacked 3 layers of crepe/chocolate and then did a whipped cream/strawberry layer, and so on. Just go until you run out of ingredients. Once again, my recipe had 20 layers, but I had 14 crepes, so I did 14 layers. Amazingly all my ingredients ran out at the same time. Impressive, huh? I put a pile of whipped cream and strawberries on the top. Refrigerate to set the layers somewhat. The recommendation was a few hours, mine was 45 minutes or so and was fine.
I don't have the faintest idea how many servings this is supposed to be, but experience says probably more than 8. Guess how many I cut it into? Astoundingly, 2 of us made it through the whole serving and wanted a little more. I was not one of them. This is fairly potent stuff! Jer says I should make it again, but I think I would be inclined to bring it to a gathering of chocoholics, or a ladies event. It probably won't be just a boring Monday night family dessert again!
1 T sugar, but we're doing chocolate crepes here, so we're going to up this to 1/4 cup.
1/2 t baking powder
1/2 t salt
1/4 c cocoa powder
2 c milk
2 T melted butter
1 t vanilla
2 eggs
Combine dry ingredients. Combine wet ingredients. Combine both combinations. I went slow on adding the wet stuff in this because I wanted to just be able to use a wisk to mix this, and I didn't want lumps. You could use a blender which is eaiser, but you have to get it out, and I was feeling too lazy. Weird. I did more work, so I wouldn't have to get a tool out.
Anyway, heat a 6" frying pan over medium heat, and butter lightly. I just use my butter as a crayon and "color" my pan. Everyone does that, right? Pour in a scant 1/4 cup of batter and tip the pan so the entire bottom is (fairly) evenly covered. Let cook until... well, the recipe says "light brown", but since this starts out dark brown, we're going to go with bubbles. When it's getting bubbly, flip and cook the other side for 20-30 seconds or so. Dump crepe out on a towel, and cover. Continue cooking batter. These cook really fast so don't try to do any multi-tasking. I then left mine wrapped in the towel and put it on a cooling rack to... well, cool.
Now you gotta make a ganache. Mine never comes out right, but don't ask me why, cuz it sure isn't hard. (Sara, maybe you could help me with this. Your frosting was perfect the time I had your mom's favorite chocolate cake.) I looked up how to pronounce this word once, but my memory is short. So don't ask. (Mom? It's French, so you know, right?)
Ganache
(I doubled the recipe so here is the double version.)
2 c chocolate chips
1 c whipping cream
Heat cream, pour over chips, stir until melted and smooth. Chill.
And now to up the cream content...
Extras
2ish c whipping cream
1-2 T powdered sugar
3/4 lb strawberries, thinly sliced
Take 2 cups whipped cream and fold it into the ganache. This is where my lovely, smooth ganache became grainy and not so lovely, still yum though. And whip some more cream if you want the whipped cream layers, and add the powdered sugar. The original recipe is straight chocolate, but I decided to break it up a little, and I was glad I did.
Now when everything is cool/ready we can start stacking!! Lay a crepe on your serving plate and spread a layer of chocolate stuff on it. The recipe said about a heaping tablespoon, but because of the thick, grainy texture of mine it took more like 1 1/2 - 2 T for me. I stacked 3 layers of crepe/chocolate and then did a whipped cream/strawberry layer, and so on. Just go until you run out of ingredients. Once again, my recipe had 20 layers, but I had 14 crepes, so I did 14 layers. Amazingly all my ingredients ran out at the same time. Impressive, huh? I put a pile of whipped cream and strawberries on the top. Refrigerate to set the layers somewhat. The recommendation was a few hours, mine was 45 minutes or so and was fine.
I don't have the faintest idea how many servings this is supposed to be, but experience says probably more than 8. Guess how many I cut it into? Astoundingly, 2 of us made it through the whole serving and wanted a little more. I was not one of them. This is fairly potent stuff! Jer says I should make it again, but I think I would be inclined to bring it to a gathering of chocoholics, or a ladies event. It probably won't be just a boring Monday night family dessert again!
A single (excessive) slice
2 comments:
MMMM!!!!!!!!!!! This looks amazing!!! Martha is trying to lose weight right now so she's off desserts for 15 days, and then we might reward her with this =).
Wow!! That looks incredible!
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